Apple and Brie Stuffed Chicken with Maple Dijon Glaze
A delightful dish combining savory chicken, sweet apples, and creamy Brie cheese, all topped with a tangy maple Dijon glaze, perfect for impressing family or guests.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 6 oz each, 24 oz total)
- 1 medium Granny Smith apple, thinly sliced
- 4 oz light Brie cheese, sliced (Trader Joe’s or President brand works well)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme
- 1 tbsp olive oil
Glaze Ingredients
- 1 tbsp maple syrup
- 1 tbsp creamy Dijon mustard
- 1 tsp whole grain Dijon mustard (the kind with seeds)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the chicken breasts on a cutting board and use a sharp knife to slice each breast horizontally, creating a pocket (don’t cut all the way through). Open the breasts like a book.
- Evenly distribute the apple slices inside the chicken breasts. Top with the Brie slices, then fold the chicken back over the filling, gently pressing to secure the stuffed breasts.
- Season both sides of the stuffed chicken with salt, pepper, and thyme.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken in batches (2 breasts at a time) for about 1-2 minutes on each side until golden brown.
- Transfer the seared chicken to the prepared baking sheet.
- In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard. Use a pastry brush to coat the tops of the chicken with the glaze.
- Place the chicken in the preheated oven and bake for 20-25 minutes or until fully cooked through.
Notes
This dish pairs well with roasted vegetables, wild rice, or a fresh green salad. Garnish with fresh herbs like thyme or parsley. A glass of white wine complements the flavors beautifully. Store leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F (175°C).